Butternut Squash Soup

5 from 2 votes

There are many versions of Butternut Squash Soup. I like this one (and most of the soups I prepare) because no cream is added. The hearty nature of the soup comes from breaking down the fleshy part of the squash, as well as the other fragrant ingredients. You really don’t need to add cream to make a creamy soup.

Prep Time20

Active Time1 30

Total Time1 50

Course: Appetizer, Soup

Cuisine: American, Vegetarian

Keyword: Butternut Squash

Yield: people

Calories: 110kcal

Equipment

Immersion or standing blender

Materials

2 large butternut squash about 4-5 pounds total, halved lengthwise, seeded
2 tbsp vegetable oil
Salt & Pepper for seasoning the squash prior to roasting
2 cups chopped onions
2 garlic cloves chopped
1 tbsp golden brown sugar
2 tbsp minced fresh ginger
1 cinnamon stick
5 cups chicken broth or vegetable broth
Chopped fresh parsley for garnish

Instructions

Preheat oven to 375°F.
Oil a baking sheet or cover it with aluminum foil
After seeding the squash, salt, and pepper the cut side
Place squash, cut side down, on a baking sheet.
Bake until squash is very soft, about 50 minutes.
Remove from the oven and let the squash cool so you can handle it without burning yourself.
Heat more oil in a heavy large pot over medium-low heat.
Mix in onion, brown sugar, ginger, garlic, and cinnamon stick.
Cook until onion is tender, about 15 minutes.
When the squash has cooled, remove the peel from the squash and discard the peel.
Cut squash into 2-inch pieces.
Add the squash and 5 cups of chicken broth to the onion mix.
Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Discard cinnamon stick.
Using your immersion blender, purée soup. Make sure you point the blade of the blender down or away from you.
Season soup with salt and pepper.
Continue to simmer, thinning the soup with more broth or water if necessary.
Serve in bowls and sprinkle with parsley to garnish.

Video

Notes

There are lots of variations, such as adding curry powder, orange juice, sweet potato, acorn squash, etc. Be imaginative and make this wonderful fall soup your own.

Nutrition